A
Origin per item
Each item names its origin, so the chef knows which farm or market it came from.
Line items
Restaurants in Sham Shui Po and Kwun Tong buy ingredients from wholesalers every morning. We record each delivery's origin, its cold-chain log and the kitchen's acceptance, so a short or spoiled item is settled on the line.
B
Cold-chain reading
The reefer reading is written at the door, with the time.
C
Shortfall line
A short or rejected item is written with its reason and the credit.